Welcome to Our Online RECIPE BOX

I am in no way a food expert or nutritionalist. I am simply some one who enjoys feeding my family health and sometimes unhealthy foods that bring them joy. I enjoy learning and experiencing life. My children love to help me in the kitchen and I am happy they want to learn how to make the foods we all enjoy.

Sharing recipes we love and have discovered with others makes us happy. I often wonder, "What do people eat for dinner?!" Especially when I am in a cooking rut or lack the motivation. Wishing that others would share their great meal ideas with me.

The main reason for starting this blog was to have a place I can share tried and true recipes and have them anywhere I have internet access, while I am away from home. I invite you to share your comments, suggestions, and enjoy good eats as well.

Followers

"It's the company, not the cooking, that makes the meal!" ~Perilee

(Hattie Big Sky by Kirby Larson)

Saturday, April 2, 2011

Fruit-Topped Triple Chocolate Tarts

I made these little treats for our women's organization's annual celebration last week. I got the recipe from my Pampered Chef "All The Best" cookbook. They make it into one large pizza, but I choose to make it into individual tarts for ease of serving on the planned buffet. My taste testers (a.k.a Jack and the kids) loved the strawberry on top but were not all together loving the mandarin orange. So next time I think I will just add a half of a strawberry and call it good.

Preheat oven to 350 degrees. If you desire to make it the large pizza version place your dough on a large round stone and roll it out into 12-inch circle, about 1/4 inch thick. Bake 12-15 minutes until edges are set. (Cookie will be soft. Don't over bake) Remove from oven and cool about 10 minutes. Loosen from baking sheet and let it cool completely still resting on the sheet.

For the individual tarts. I used a muffin tin and my smallest ice cream scoop so that they would be equal in size. I baked the dough for about 8-9 minutes; let them cool lightly then removed them from the pan to a wire rack to cool. (You could use a cupcake liner too, if it meets your fancy.)

For the topping mix white chocolate and milk in a mixing bowl. Microwave on high 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In a separate bowl combine cream cheese and powdered sugar; beat until mixed well and the mixture is smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie/cookies.

Arrange the fruit on top of the cream cheese mixture. Place chocolate morsels and vegetable oil in a microwave safe bowl and melt until smooth. Drizzle over fruit. (I think this is easiest out of a baggie). Refrigerate at least 30 minutes.